How to Make Homemade Konchijeu potato skins

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, konchijeu potato skins. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Konchijeu potato skins is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Konchijeu potato skins is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have konchijeu potato skins using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Konchijeu potato skins:

1. Get 5 russet potatoes, washed
2. Make ready Olive oil
3. Make ready Kosher salt
4. Make ready Half package bacon, chopped
5. Get 15 oz can sweet corn, drained
6. Take 3 Tbsp mayonnaise
7. Make ready 1 tsp sugar
8. Make ready 1/2 C shredded mozzarella cheese
9. Take 2 stalks green onion, finely chopped
10. Get Pinch cayenne pepper powder
11. Take Salt & pepper
12. Get 2 Tbsp butter, melted
13. Prepare 1/3 C shredded cheddar cheese

Steps to make Konchijeu potato skins:

1. Set oven to 400F. Spread potatoes on a baking sheet lined with parchment paper. Use a fork to poke holes in the potatoes (~3 jabs into each potato).
2. Coat potatoes with olive oil and sprinkle with kosher salt. Bake in preheated oven for 1 hour.
3. While waiting for the potatoes, heat a pan over medium high heat. Cook the chopped bacon pieces until crispy and brown. Reserve 2Tbsp of bacon grease and drain bacon pieces on paper towels.
4. To make the konchijeu topping, combine bacon, corn, mayonnaise, sugar, mozzarella cheese, green onion, cayenne pepper powder in a medium size bowl and season with salt & pepper to taste.
5. Once the potatoes are done (check for doneness with fork), let them rest until cool enough to handle. Cut each potato lengthwise.
6. Scoop potato out into a medium size bowl to make potato filling. The amount of wall thickness to leave is a matter of preference (we like thin skins in our household so I scoop out most of the potato 🙂).
7. Add the reserved bacon grease and melted butter to the bowl of potato scoops and mix. Season with salt and pepper to taste.
8. Scoop potato filling into potato skins to fill about half way (remaining filling is simply mashed potatoes for potato skin haters).
9. Top each potato skin with konchijeu (as much or or little as you like, I make each potato skin overfilled with konchijeu). Sprinkle 1-2Tbsp cheddar cheese over each potato skin.
10. Place potato skins back into the oven and bake until cheese is melted, about 10min.
11. If you have enough konchijeu left, you can pour it into a small casserole dish, top with a layer of mozzarella cheese and bake in the oven for 10min. Finish under the broiler for a few minutes until the top is browned and bubbly.*

So that’s going to wrap this up for this exceptional food konchijeu potato skins recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!